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Let’s give this sugar free chocolate cake recipe a difficulty of 5/10. Not too hard, but takes a little work. Still, toooootally doable!

This Sugar Free Chocolate Cake Recipe Is A Delight!

May 24, 2015

Directions

Wet Ingredients

1Begin to cream the butter while melting the chocolate on a low heat.

2Once our chocolate is fully melted, throw it in with your butter. Cream butter and chocolate together until completely combined as one.

3Add in agave, eggs, vanilla and warmed coconut milk (throw it in the microwave for about 45 seconds).

Dry ingredients

1Start by adding in your coco to the wet mix. Let that all mix together then toss in your flour mix (which will consist of flour, stevia, baking soda, and salt - already mixed together).

Bake It

1Even out the batter in two 8x6 pans, or whichever size you prefer. This recipe can also be used for cupcakes!

2Bake at 350 for 15-25 min. Test with a toothpick, if it comes out clean, let it cool in the pan for about 5 min then get that baby on a cooling rack until fully cooled.

3Try not to overcook the cake or it will be dry!

Ingredients

1 cup of soft butter

2 eggs

1 cup of sifted flour

1 tsp of vanilla

4oz of melted unsweetened bakers chocolate

1 ½ cup of agave

½ cup coconut milk

1 tsp stevia

½ tsp baking powder

1 ¼ tsp baking soda

pinch of salt

1 cup of cocoa

00:00

More detailed directions (with pictures)

One of the most important staples in every person’s recipe book is a great Chocolate cake! Moist, Chocolaty and best of all SUGAR FREE, BABY!

Let’s get going, first things first, set out all your ingredients.

We want to start with beginning to cream the butter while melting our chocolate on a low heat.

Once the chocolate is fully melted, throw it in with your butter. It should look something like this beautiful mess.

Cream butter and chocolate together until completely combined as one. It should look like this now 😀

Now, let’s add in our agave, eggs, vanilla and warmed coconut milk (throw it in the microwave for about 45 seconds).

If you are using a Kitchenaid or electric mixer like I am, make sure to start off on a sloooow speed (or you will be quickly decorated in batter)!

Here is what your batter should look like now.

Time for our dry ingredients.

Start by adding in your coco. Let that all mix together then toss in your flour mix (which will consist of flour, stevia, baking soda and salt, already mixed together).

Your wonderful creation should look something like this.

Time to put this concoction into some pans and cook them up!

Helpful Tip:

Coating your pan with some butter or spray on Pam then covering the inside of the pan with flour with guarantee the cake to not stick. We all have non-stick pans, but this is fail proof!

Even out the batter into two 8×6 pans, or whichever size you prefer, this recipe can also be used for cupcakes!

Bake at 350 for 15-25 min. Test with a tooth pick, if it comes out clean, let it cool in the pan for about 5 min then get that baby on a cooling rack until fully cooled.

Ta-Da! Ice and fill as desired, one of my personal favorites is to put a little raspberry filling in the middle and a cream cheese icing on top…. I’ll admit it, this baby won’t make it through the night in my house. Enjoy friends!